Finger-Licking Buffalo Fried Ribs

If you're in the mood for some finger-licking buffalo fried ribs, then you need to check out this recipe! These ribs will be the hit of your next party, and they're easy to make too!
In this video, we'll show you how to make deep-fried ribs using the best pork recipes out there. We'll also give you a few tips on how to cook them properly, so you can get the most out of every bite! Whether you're a novice cook or a seasoned pro, these fried ribs are sure to please!
#buffaloribs #friedribs #ribsrecipe
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Measurements Used
Ribs
2 to 3 pounds Ribs
1/2 teaspoon Buffalo Seasoning (amzn.to/3GpkahD)
1/2 teaspoon White Pepper
1/2 teaspoon Smoked Paprika Pepper
1/2 teaspoon Garlic Powder
Buffalo Sauce
2/3 cup Hot Sauce
1/2 cup Butter
1 tablespoon Apple Cider Vinegar
1 teaspoon Worcestershire Sauce
2 to 4 Garlic Cloves
1 tablespoon Honey
Flour Mixture
1/3 cup Flour
1/3 cup Cornstarch
2 tablespoon Baking Powder
1/2 teaspoon Salt
1/2 teaspoon Smoked Paprika
1 teaspoon White Pepper
1 tablespoon Garlic Powder
1 tablespoon Onion Powder
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[@agent_9ine]

Dancing as I walk down the isle for ribs

[@AllWingsEverything]

😂😅

[@Jeff250lbc]

My legs dancing as I watch this.

[@sandrashields3928]

It's my list

[@michaeljohnson1015]

😂😂😂

[@darlenegreen4035]

Deep fry baptism...YOU GOT IT ! just AMAZING...love your style! 😛

[@AllWingsEverything]

Lol..thank you!

[@mflournoy2971]

One for the father, two for the son and three for the holy GOODNESSSSSSEZZZ! AND the cherch said aaaaman!

[@AllWingsEverything]

🤣😂....Amen🙏🏾

[@truthhurtz8517]

Buffalo Fried Ribs...🔥🔥 Looks Great Bro...👍👍

[@AllWingsEverything]

I appreciate it🙏🏾

[@vernonhowell4485]

Definitely putting this high up on my list! Thanks Spinelli!!

[@AllWingsEverything]

Yessir 👍🏾

[@CookingCasanova-re2hy]

You should do another version of these but try battering them in heavily seasoned eggs to see if it gives the ribs a crunchy chicken skin like texture. By seasoning the raw eggs with chicken bouillon powder and removing as much of the yolks as possible you can probably mimic the flavor of chicken skin as well. Love the channel keep the good work coming.

[@AllWingsEverything]

Great idea😋

[@CookingCasanova-re2hy]

@@AllWingsEverything We did your recipe and as always, we loved it. While munching on your fried ribs I couldn’t help but think of pork ribs with a crispy chicken skin on them I could do a dry rub on. I went to ChatGPT and began explaining my crazy chef creation. After a little discussion, we ended up with the recipe below. The link below the recipe will provide that whole discussion with ChatGPT. I had to re-create this discussion as I must’ve deleted it. Ingredients: - 1-2 racks of pork ribs - 3-4 large egg whites - 1-2 tablespoons chicken bouillon powder - 2-3 tablespoons cornstarch - 1 tablespoon flour (optional, for a bit more substance) - 1/2 teaspoon baking powder - Salt and pepper to taste - Additional seasonings (paprika, garlic powder, onion powder, etc.) - Oil for frying (vegetable, canola, or peanut oil) Instructions: 1. Parboil the Ribs: - Cut the ribs into individual pieces if not already separated. - Parboil the ribs in boiling water for 20-30 minutes or until tender but not falling apart. - Drain and dry the ribs thoroughly with paper towels. Let them cool completely. 2. Prepare the Egg White Mixture: - In a mixing bowl, beat the egg whites until slightly frothy. - Add the chicken bouillon powder, cornstarch, flour (if using), baking powder, salt, pepper, or any other seasonings. - Whisk the mixture until it is smooth and well combined. The cornstarch and flour will give the egg white mixture more substance, creating a light coating that will crisp up during frying. 3. Coat the Ribs: - Dip each rib into the egg white mixture, ensuring it is well-coated. - Let any excess mixture drip off, ensuring a thin, even coating on the ribs. 4. Frying: - Heat oil in a deep fryer or a large pot to 350°F (175°C). Use a deep-fry thermometer to maintain the correct temperature. - Fry the ribs in small batches to avoid overcrowding, which can lower the oil temperature. - Fry the ribs for about 4-6 minutes, or until they are golden brown and crispy. - Remove the ribs from the oil and place them on a wire rack over a baking sheet to drain excess oil. 5. Post-Frying: - While the ribs are still hot, you can sprinkle them with additional seasoning if desired. - Let the ribs rest for a few minutes before serving to allow the coating to set and the juices to redistribute. Tips: - Enhance Flavor: Since egg whites are more neutral in flavor than whole eggs, the seasoning you add to the mixture will stand out more. Feel free to increase the amount of chicken bouillon powder if you want a more intense flavor. - Texture Considerations: Egg whites create a lighter, crispier coating. Ensure the ribs are thoroughly dried and the coating is evenly applied for the best results. - Oil Temperature: Maintain the oil temperature at 350°F (175°C) for optimal frying. If the temperature drops too low, the ribs may absorb more oil and become greasy instead of crispy. By using egg whites and carefully seasoning the coating, you should achieve ribs with a flavorful, crispy texture that mimics the skin on chicken wings. Enjoy your cooking! If we get around to doing these I'll let you know how they turn out. chatgpt.com/share/b7f06c81-5c72-4876-b756-0846524eb8d7

[@CookingCasanova-re2hy]

​ @AllWingsEverything We did your recipe and as always, we loved it. While munching on your fried ribs I couldn’t help but think of pork ribs with a crispy chicken skin on them I could dry rub. Seems like a good AllWingsEverything recipe to me. I went to ChatGPT and began explaining my crazy chef creation. After some discussion, we ended up with the following recipe. I originally wanted to share that discussion/recipe, not my previous comments, but I must have deleted it. Well, I re-created it and got this recipe. chatIngredients: - 1-2 racks of pork ribs - 3-4 large egg whites - 1-2 tablespoons chicken bouillon powder - 2-3 tablespoons cornstarch - 1 tablespoon flour (optional, for a bit more substance) - 1/2 teaspoon baking powder - Salt and pepper to taste - Additional seasonings (paprika, garlic powder, onion powder, etc.) - Oil for frying (vegetable, canola, or peanut oil) Instructions: 1. Parboil the Ribs: - Cut the ribs into individual pieces if not already separated. - Parboil the ribs in boiling water for 20-30 minutes or until tender but not falling apart. - Drain and dry the ribs thoroughly with paper towels. Let them cool completely. 2. Prepare the Egg White Mixture: - In a mixing bowl, beat the egg whites until slightly frothy. - Add the chicken bouillon powder, cornstarch, flour (if using), baking powder, salt, pepper, or any other seasonings. - Whisk the mixture until it is smooth and well combined. The cornstarch and flour will give the egg white mixture more substance, creating a light coating that will crisp up during frying. 3. Coat the Ribs: - Dip each rib into the egg white mixture, ensuring it is well-coated. - Let any excess mixture drip off, ensuring a thin, even coating on the ribs. 4. Frying: - Heat oil in a deep fryer or a large pot to 350°F (175°C). Use a deep-fry thermometer to maintain the correct temperature. - Fry the ribs in small batches to avoid overcrowding, which can lower the oil temperature. - Fry the ribs for about 4-6 minutes, or until they are golden brown and crispy. - Remove the ribs from the oil and place them on a wire rack over a baking sheet to drain excess oil. 5. Post-Frying: - While the ribs are still hot, you can sprinkle them with additional seasoning if desired. - Let the ribs rest for a few minutes before serving to allow the coating to set and the juices to redistribute. Tips: - Enhance Flavor: Since egg whites are more neutral in flavor than whole eggs, the seasoning you add to the mixture will stand out more. Feel free to increase the amount of chicken bouillon powder if you want a more intense flavor. - Texture Considerations: Egg whites create a lighter, crispier coating. Ensure the ribs are thoroughly dried and the coating is evenly applied for the best results. - Oil Temperature: Maintain the oil temperature at 350°F (175°C) for optimal frying. If the temperature drops too low, the ribs may absorb more oil and become greasy instead of crispy. By using egg whites and carefully seasoning the coating, you should achieve ribs with a flavorful, crispy texture that mimics the skin on chicken wings. Enjoy your cooking!

[@yoyolld5064]

These looks so tasty 😋

[@danathomas772]

Love this channel, can’t wait to try these. They look 🔥

[@AllWingsEverything]

Thanks, I appreciate it?

[@janphillipps2367]

🙋🏽‍♀️Oh goodness my mouth is watering!!!

[@AllWingsEverything]

😋

[@ladyoftheabyss13]

Now I never would have thought to deep fry ribs! That looks amazing!

[@AllWingsEverything]

Thanks, definitely give it a try...

[@EducationEverything]

These were easily the best homemade ribs I’ve ever had. Thank you!

[@AllWingsEverything]

You're welcome. I'm glad you enjoyed it😋

[@bigtymer501]

These look FIRE!! 🔥 👌🏾 Definitely trying!

[@AllWingsEverything]

Yessiiir!

[@justcookthedamnfood]

Love it brother, they turned out looking incredible. I did something similar a few weeks back and they wer so good. Keep bringing it.

[@AllWingsEverything]

Yessir, you know I will🙏🏾💪🏽🙏🏾💪🏽

[@DarienSwish]

My fave cook channel ! Ima still try that beef broth in my spaghetti lol

[@AllWingsEverything]

😂

[@noemicastrillo-jones1357]

I'm definitely trying this one😋😋😋

[@AllWingsEverything]

Let me know how it goes...

[@gilwenlive]

wow that looks legit, doing these tomorrow.

[@AllWingsEverything]

Awesome, let me know how it goes 💪🏾

[@shirleywilliams6892]

I haven’t tried frying ribs before but these look 👀 delicious, that I must try. I love ❤️ the different take on regular recipes, and that’s why I love ❤️ your channel. I could eat a couple of those right from the tv. “Man Oh Man”, Eyes 👀 closed too!!

[@AllWingsEverything]

I appreciate this feedback. Thanks so much 🙏🏾

[@belindagalle97]

Thank you 😊

[@AllWingsEverything]

You're welcome as always Belinda😊

[@keishareed2493]

Of course I'm making these, yesssssss, I will let you know 😊❤

[@AllWingsEverything]

Please do!

[@RonOnTheGrill]

Looks fire man! I did some Buffalo Baby Back Ribs on the grill recently man, so I know these are hittin’!

[@AllWingsEverything]

Yessir this works with baby backs too. I know the grill effect takes it up a notch 💪🏽💪🏽

[@anniessmokingpot]

Another delicious looking rib 😋 😊😊 you make it look so easy to cook the perfect rib 😋 😊😊thank you for sharing 😋 😊 😀 ❤Annie

[@AllWingsEverything]

You're welcome 🤗

[@andreap2886]

I'm making these tomorrow but with boneless ribs. Yum.

[@AllWingsEverything]

Yes, great choice. Let me know how it goes.

[@andreap2886]

@@AllWingsEverything I didn't use as much spice but oh my! Delicious. And the leftovers. So good. Thank you for your videos.

[@marclucas9701]

Very nice

[@AllWingsEverything]

Thanks

[@Lxxtz_GarZ]

I'm going to try these one day because I've never had them but I've saw them and it always makes my mouth water😋😋😋. Don't start Ike about the spice🤭🤭🤭🤫

[@AllWingsEverything]

You have to try these.... let's not continue to say one day, let's set a date😉

[@Lxxtz_GarZ]

@@AllWingsEverything ok after I'm feeling better I'll let you know😘🤗🤗🤗

[@backwoodscountryboy1600]

I'll have a deep fried rib over a fried pork chop any day. Deep fried ribs just have more flavor and then you went over the top and added all them other ingredients oh man hell to the yessss.

[@AllWingsEverything]

Lol ...I love me a fried pork chop so that's a hard one for me😂🤣

[@simplywandaful5889]

FRIENNNDD there is def something in the air in the DR! You’re doing the d%@n thing in these videos. Str8 🔥🔥🔥. Have ribs in the freezer so you know what’s about to happen. I’ll let you know 🥰. Appreciate all the 🔥 content! 200k and beyond 🚀

[@AllWingsEverything]

I know it got me showing my @$$🤣😂

[@sparklegates9513]

Lord have mercy got my mouth watering🤤🤤🤤🤤🤤

[@AllWingsEverything]

Lol 🤣🤣

[@mastertworld9247]

Looks Dam good 👍

[@AllWingsEverything]

Thanks 👍. I appreciate it 🙏🏾

[@caliefgoode6379]

🔥🔥🔥🔥🔥🔥

[@briannaapplegate6309]

Yummy … ❤ where do u buy the ribs ???? Ty

[@AllWingsEverything]

Where do you live?

[@Jeff250lbc]

Nice

[@AllWingsEverything]

Yessiiir. A must try here...💪

[@Jeff250lbc]

@@AllWingsEverything yes sir already making the shopping list.

[@WONDERWOMAN1969]

In my Johnny Gill voic....YOU GOT ME SAYING...MY MY MY...MY MYMY 😊

[@AllWingsEverything]

🤣😂

[@shantehale3188]

❤❤❤

[@willboyd7794]

Hey Man I enjoy your videos One question for you What temperature is your oil? Peace!!

[@AllWingsEverything]

350.

[@willboyd7794]

@@AllWingsEverything Right on Thanks

[@willboyd7794]

@honestfan442 I did not ask you Did I?

[@willboyd7794]

@honestfan442 Hahahaha Just nosy Trolll Hahaha

[@ChristinaWelch]

food porn.... I have never had fried pork ribs, but I'm gonna to try it!

[@AllWingsEverything]

Christina I think it's about time you try some....let start with these🙏🏾

[@michellesmith8912]

Wait Baby bruh- get a napkin, pat my brow and give me a cigarette. This did it for me lol. These are the best looking fried ribs I've seen-ever.

[@AllWingsEverything]

Lol...yes ma'am these are 🔥💯🤗

[@tommanning7337]

Yes, I would like to place an order for buffalo ribs please, may I ask how long is the wait time? 🤣🤣🤣🤣🤣 NOICE!!!!!!! 😎👍🏻👍🏻

[@AllWingsEverything]

It's a quick 10 minute wait💪🏽💪🏽

[@tommanning7337]

@@AllWingsEverything 😂😂😂

[@marcydarling8237]

Just had to get out the big guns didn't you 😂😂😂❤❤❤🥰🥰🥰😋😋😋😋😋

[@AllWingsEverything]

I didn't think people was hearing me. So I had to go in the arsenal. 💪🏽💪🏽💪🏽

[@justinrandolph6922]

Can you Garlic Parmesan?🤩

[@AllWingsEverything]

Yep you can do Garlic Parmesan as well...

[@danielleadams871]

What kind of ribs did you use?

[@AllWingsEverything]

Spare ribs

[@MrMegaFredZeppelin]

WOW!!!!!!!🤯Those ribs look really delicious😋An Extra "BIG"👍🏻ROCK ON!!!!!!!🤘🏻🤙🏻✌🏻

[@AllWingsEverything]

Oh yeah!💪💪💪💪💪

[@rl1491]

First!!!!!!!

[@jasonibiza7993]

💙🍖💙💙

[@nenaseymour6495]

Are these baby backs or spare ribs. They look so meaty and fresh

[@AllWingsEverything]

Spare ribs, but you can do Baby backs also..

[@nenaseymour6495]

@AllWingsEverything thank you so much I will be making these ASAP

[@AllWingsEverything]

@@nenaseymour6495 you're welcome, but I need you to report back on what you think when you do 🙏🏾